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In laboratory testa of canning chicken by five methods; trained judges pronounced the raw-pack chicken juicy, tender, and flavorful. In these qualities, it rated slightly higher in general than chicken which was boiled in water, boiled in broth, lightly fried, or browned in the oven before can* ning.
The raw pack is a special timeeaver compared with preboiling in broth, because broth must be prepared ahead of time by simmering bony chicken pieces in water.
The raw pack is not recommended for excessively fat chicken.
.To rajr-pack. cKfeken withbone, the specialists offer these directions for packing in quart jars:
Clean and cut up chicken as usual for cooking or canning. Sort chicken into meaty and bony pieced, setting giblets aside to can separately. Bone the breast, saw drumsticks off short if desired but leave bone in other meaty pieces. Trim off lumps of fat.
If salt is desired, put 1 teaspoon in each quart jar. Then pack in thighs and drumsticks, with skin next to sides of jars. In center of jar fit breasts, and then smaller pieces (where needed. Pack jars to about 1 inch of top, and adjust lids.
Process in steam-pressure canner at 10 pounds pressure (240° > 80 minutes for quart jars. Remove from canner and complete seals if lids are not self-sealing. Cool jars right hide up away from drafts. Check for leaks next day and label 'before storing in cool, dry place.
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